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D'Arcy's Meat Market

4211 106 Street NW Edmonton AB T6J 6P3 · Food - General

Official record from Alberta →

Inspection summary

D'Arcy's Meat Market has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 26, 2024. The most recent inspection, on April 24, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on May 26, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on April 14, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 3 separate inspections, most recently on April 14, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on April 14, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available - the facility uses bleach as the sanitizer. The facility did have quat test strips. ACTION REQUIRED: ensure you have appropriate test strips for the sanitizer used or vice versa.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The staff washroom hand sink was not equipped with soap or paper towel. The sink was blocked with a bag of empty bottles, tools, & equipment.ACTION REQUIRED: ensure the hand-washing sink is easily accessible and stocked with soap, paper towel, & hot/cold running water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The staff washroom opens into the food processing area; the door was not equipped with a self-closing mechanism.ACTION REQUIRED: install self-closing mechanism on the staff washroom door. 2. The food processing area hand sink was in poor repair; the knee lever would stay depressed after use (water would not turn off).ACTION REQUIRED: repair the food processing area hand sink.3. Duct tape was observed on the left-hand side of the hand sink. ACTION REQUIRED: do not use duct tape to repair items in a food processing area (not a cleanable surface).
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A small gap was observed at the bottom of the receiving door which may permit the entry of pests into the facility. Ensure that the indicated gap is sealed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. A large crack was observed in the floor across from the staff washroom. 2. A large hole was observed in the lower portion of the wall in the staff washroom beneath the wall-mounted coat rack.1. Ensure that the indicated crack is sealed to render the surface smooth and easy to clean.2. Ensure that the indicated hole is sealed to render the surface smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grime was observed on the floor beneath the front display coolers and the main stainless-steel prep counter in the middle food prep area. Ensure that the indicated area is cleaned.
  5. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was observed to be in disrepair. Ensure that the indicated handwashing sink is repaired to be operational.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A small gap was observed at the bottom of the receiving door which may permit the entry of pests into the facility. Ensure that the indicated gap is sealed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. A large crack was observed in the floor across from the staff washroom. 2. A large hole was observed in the lower portion of the wall in the staff washroom beneath the wall-mounted coat rack.1. Ensure that the indicated crack is sealed to render the surface smooth and easy to clean.2. Ensure that the indicated hole is sealed to render the surface smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grime was observed on the floor beneath the front display coolers and the main stainless-steel prep counter in the middle food prep area. Ensure that the indicated area is cleaned.
  6. Demand Inspection

    0 infractions

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